Roasted Sweet Egglicious Stack

By:  Maria

Sweet potatoes don't typically last in this household, they're delicious, nutritious (high in fiber & beta carotene) and, with a muffin pan, a cinch to bake!

  Top the oven roasted potato stacks with a couple of eggs and you have yourself an incredibly tasty meal that will leave you satisfied for hours!

Sweet Potato Stacks

3 tablespoons organic coconut oil (olive oil is fine)

2 cloves garlic, minced

1/2 tablespoon dried thyme

1/2 tablespoon dried rosemary

2 sweet potatoes, peeled and thinly sliced (1/4")

Salt and pepper

Eggs

Preheat the oven to 350F.

Make the garlic oil: Combine coconut oil, garlic, thyme and rosemary in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.

Brush 9 muffin tin with the garlic oil with a pastry brush. Layer a sweet potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.

Season with salt and pepper.  Bake the sweet potato stacks in the preheated oven for 30-40 minutes or until the sweet potatoes are golden brown and cook through. 

Prepare eggs as desired - we do sunny side or over easy...mmmm.

Top sweet potato stacks with eggs.